30-Minute Mozzarella Cheese Recipe

Directions

• Add milk and citric acid solution to a pot and begin heating over medium heat.
• Once milk has reached 90°F, add diluted rennet and stir thoroughly for 30 seconds.
• Continue heating, without stirring, until it reaches 105°F. Remove from heat and let sit for 5 minutes.
• While you are waiting - fill a large bowl with cool water and set aside to use as a water bath in a later step.
• Check the curd formation. By now the curd should have formed into a large mass. Run your spoon throughout the curd, cutting it roughly into 1 inch pieces. Gently stir the curds for 5 minutes, allowing the them to firm up slightly.
• Scoop curds out into a large microwave bowl, draining off any excess whey.
• Heat and knead: Microwave on high for 90 seconds. Knead the curd in the bowl, folding it over on itself about 5-10 times to help distribute the heat.
• Drain off any whey and sprinkle with salt. Microwave for another 30 seconds, then knead 5-10 times.
• Repeat the 30 second heat and 5-10 knead process until the curd begins to come together and you’re able to stretch it apart without it breaking. The curd texture will be a little shaggy for the first couple rounds, then will transform quickly to smooth and shiny like you expect to see.
• Shape: stretch and form into a ball or log and plunge into the water bath to prevent further melting. Let it sit in the bath for 5 minutes to cool before serving and storing.